Juicy Cast Iron Dairy-Free Herb Lamb Kofta with Zesty Sumac Yogurt
Tender, spiced lamb koftas seared to perfection in a blazing hot cast iron skillet for a smoky crust and succulent interior. Served with a cooling, tangy dairy-free sumac yogurt sauce that brightens every bite.
Ingredients
Ingredients
- 1 lb Ground Lamb Ideally 80/20 lean-to-fat ratio for juiciness
- 1/2 cup Fresh Parsley Finely chopped
- 1/4 cup Fresh Mint Finely chopped
- 3 cloves Garlic Minced
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Dairy-Free Plain Yogurt Almond, coconut, or oat-based
- 1 tbsp Sumac Plus extra for garnish
- 1 tbsp Lemon Juice Freshly squeezed
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
Make-Ahead: You can shape the koftas up to 24 hours in advance and keep them covered in the fridge. The yogurt sauce is actually better if made a few hours ahead to let the flavors meld.
Substitutions: If you can't find sumac, use lemon zest mixed with a pinch of smoked paprika for a similar citrusy profile.
Serving Suggestions: These are fantastic stuffed into warm pita bread with lettuce and tomato, or served over a bed of fluffy couscous or quinoa.